A creamy, spicy coconut milk
sauce keeps pork chops moist
and vegetables tender. Serve over
brown rice to make sure not one
bit of this deliciously addicting
sauce gets left behind.
Makes
Makes 4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 425°.
Place pork chops, zucchini,
and onion in an even layer on a
17½x12½-inch rimmed baking sheet.
Stir together salt, curry powder, and
allspice in a small bowl; sprinkle both
sides of pork chops and vegetables
with salt mixture.
Bake for 5 minutes. Leave oven on.
Combine coconut milk, garlic, honey,
and cornstarch in the container of a
blender; blend until combined. Pour
half of coconut mixture over pork
and vegetables.
Bake until an instant-read
thermometer inserted in thickest
portion of pork registers 145°, about
15 minutes. Serve with remaining
coconut mixture.
